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Crisp Fried Wontons

Crisp Fried Wontons

6 dried shiitake mushrooms
125g prawns, peeled, deveined and finely chopped
250g pork mince
1/2 cup finely chopped water chestnuts
6 spring onions, finely chopped
1 clove garlic, finely chopped
2 teaspoons sesame oil
3 teaspoons soy sauce
2 teaspoons rice wine
40 wonton wrappers
vegetable oil for deep frying

Place mushrooms in a small bowl and cover with boiling water. Leave to stand for 15-20 minutes. Drain and squeeze out excess liquid and finely chop. In a bowl combine mushrooms, prawns, pork, water chestnuts, spring onions, garlic, sesame oil, soy sauce and rice wine. Mix to combine. Place wonton wrappers on bench – a few at a time so they do not dry out. Place a teaspoon of mixture in the centre and brush edges of wrapper with water. Pull up sides and press together to form a pouch. Heat oil and when hot quickly cook wontons in batches until golden and crisp. Serve hot with sweet chilli dipping sauce.

Makes 40 Wontons

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